Crockpot Mashed Sweet Potatoes with Chili-Pecan Crunch

Name: Crockpot Mashed Sweet Potatoes with Chili-Pecan Crunch
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 12 servings
Cuisine: Southern Recipes, American
Ingredients: 0.33 cup Brown Sugar; 0.25 tsp Cayenne Pepper; 1 tsp Crystallized Ginger; 2 tbsp Dried Orange Peel; 1 whole Fresh Ginger; 1 whole Fresh Mint; 0.25 tsp Ground Cinnamon; 2 tbsp Heavy Cream; 1 cup Orange Juice; 1 cup Pecan Halves & Pieces; 0.25 tsp Salt; 4 lb Sweet Potato; 5 tbsp Unsalted Butter; 2 tsp Water

Side Dish 🥗 Southern Recipes 🇺🇸American Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Crockpot Mashed Sweet Potatoes with Chili-Pecan Crunch blend velvety, citrus-kissed sweet potatoes with warm ginger and cinnamon for a bright, cozy flavor. A candied pecan topping brings a crackly, spicy-sweet finish that contrasts the creamy mash. Serve for holiday dinners or cool-weather gatherings alongside roasted meats or as a standout vegetarian side.

Prep15 mins
Cook4 hrs
Serves12
DifficultyEasy

1

Put the sweet potato chunks into a 4- or 5-quart slow cooker. In a bowl, stir together the orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger. Pour this mixture over the sweet potatoes.
2

Cover and cook on Low until the sweet potatoes are very tender, 4 to 5 hours. Stir every hour. Cooking time will vary based on the size of the chunks and the age of the sweet potatoes.
3

Meanwhile, line a rimmed baking sheet with parchment paper.
4

In a small bowl, combine the candied ginger, salt, cayenne pepper, and cinnamon. Set the spice mixture aside.
5

Toast the pecans in a nonstick pan, stirring or shaking the pan constantly, until lightly toasted, 4 to 5 minutes. Add 1 tablespoon butter and stir until melted. Mix in the spice mixture and stir to coat the pecans. Sprinkle with brown sugar and water and mix to coat all the pecans. Cook, stirring constantly, until the liquid evaporates, about 2 more minutes.
6

Spread the pecans in a single layer on the prepared baking sheet and let them cool.
7

Mash the sweet potatoes with a hand mixer or potato masher along with the remaining 2 tablespoons butter, cream, and salt. Lightly chop the cooled pecans and sprinkle them on top. Garnish with fresh mint.